Category Archives: ITALIAN CUISINE

OLIVE OIL DIPPING SAUCE

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OK, so the sourdough breadsticks I made a couple of days ago were alright, but they simply were not up to my demanding standards. So I’ve developed another recipe and plan to give it a try in a few days. But the olive oil dipping sauce I made to go with the breadsticks was outrageously delicious! In fact, it was so good, that when I tasted it (for quality control purposes only, I assure you), I had to speak sternly to myself not to polish off the whole bowl before I could serve it to our guests. (Socially distancing, of course!)  

Now you should know, that really good bread dipped in an olive oil based dipping sauce is absolutely revered in our household. We love Italy for many reasons. And among those reasons, their crusty and chewy bread and olive oil dipping sauces are right up there at the top of the list. But I have to say, this dipping sauce beats most of the sauces we knocked down in Italy, hands down! I know – that’s saying a lot! But I’m going to stand fast on this statement! Because, and I know this is going to sound terribly conceited, this dipping sauce is one of the best I have ever tasted. And baby, I have tasted some winners over the years.

In my humble opinion, this sauce takes the blue ribbon, the cake (in a good way), and if there were a Nobel Prize for culinary excellence, I truly believe this olive oil masterpiece would win at least an honorable mention. So yes, I really like this dipping sauce and expect you will too!

Now I know perfecting an olive oil dipping sauce is nothing compared to finding a cure for cancer, solving racial inequities seemingly endemic to every culture, helping radical American gun lovers understand that the writers of the second amendment surely would not have endorsed the use of assault weapons had they been in existence at the time the amendment was set into law, or being able to effectively explain the first sentence of the 14th amendment (all persons born or naturalized in the United States and subject to the jurisdiction thereof, are citizens of the United States and the state wherein they reside) to certain politicians currently residing in Washington DC. But it’s a good start towards culinary enlightenment. (And yes, I am VERY TIRED OF AND TOTALLY DISCUSTED WITH much of what is happening in our country today. In my opinion, IT IS TIME FOR A CHANGE!)  

Now if you simply can’t wait for me to publish a recipe for sourdough breadsticks, you can always bake up a batch of my Soft and Chewy Breadsticks. Not made with sourdough starter, but absolutely delicious. And dunked in this dipping sauce – heaven!

As always, stay informed, stay connected, and stay the hell away from people who refuse to wear masks in public! Namaste

½ c. extra virgin olive oil

1 garlic clove, finely minced

2-3 tsp. drained capers, mushed*

1 T. finely grated Parmesan cheese

pinch crushed red pepper flakes

½ tsp. Italian seasoning

¼ tsp. dried oregano, crushed

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

pinch granulated onion

pinch dehydrated parsley

Whisk or shake all together. Store in the refrigerator. Serve at room temperature with crusty Italian bread or breadsticks. Also, terrific drizzled over Caprese Salad (fresh mozzarrela cheese, fresh basil leaves, and thick sliced tomatoes).

*reduced to a soft, wet, pulpy mass.

        

ITALIAN SAUSAGE AND CANNELLINI BEAN CHILI

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It all started with me wanting to try out a recipe for sourdough cornbread. (And I know, sourdough and I appear to be joined at the hip these days. But I love everything sourdough, so why not a sourdough cornbread? After all, many cornbread recipes include buttermilk. Which is also sour. So logic dictates that sourdough cornbread should be delicious. And BTW – it is! Recipe to follow in the next couple of days.)

Anyway, I wanted to try out my recipe for sourdough cornbread yesterday so that I could serve it last evening. So I got to thinking about what to serve with the cornbread? Mr. C. and I love chili. We also love Italian food. So why not a chili that smacks of Italy, with a bit of Southwestern flavor thrown in for good measure. (And authenticity.)

So yesterday, I went on line looking for a chili recipe containing Italian sausage and cannellini beans. And there it was on the reneeskitchenadventures.com site. Of course I messed with the recipe, but I am pleased to give credit to Renee for the bones of this delightful dish.

Now, who knew Italian and Southwestern flavors would mix so well? But OMG, this was one of the best pots of chili I have ever produced, much less tasted. And ever so easy to prepare. But Italian seasoning and diced green chilies in the same recipe? Radical to say the least. But isn’t that fun! And what cooking should be all about! Coaxing the best out of every single ingredient you use. Sometimes it feels like magic to me. How a smattering of this and a dash of that can make such a difference to the final product. Of course there is one combination of ingredients I know I will never prepare. But none the less, it’s fun to imagine. For your reading pleasure: The well-known incantation of the Three Witches in Shakespeare’s Macbeth.

Double, double toil and trouble;
Fire burn and cauldron bubble.
Fillet of a fenny snake,
In the cauldron boil and bake;
Eye of newt, and toe of frog,
Wool of bat, and tongue of dog,
Adder’s fork, and blind-worm’s sting,
Lizard’s leg, and howlet’s wing,
For a charm of powerful trouble,
Like a hell-broth boil and bubble.

As always dear friends and far-flung readers – stay safe, stay inspired, stay positive, and keep smiling. (Even if no one can tell you’re smiling under your mask!) Oh – and make this chili. It’s really great!

1 T. extra virgin olive oil, plus more for drizzling

1 lb. bulk Italian pork sausage (I use sweet Italian sausage from our IGA on Camano Island)

1 med. onion, chopped

1½ c. diced bell pepper (red, orange, yellow, green – or a combination)

3 cloves garlic, minced

2 tsp. ground cumin

2 tsp. Italian seasoning

1 tsp. fennel seeds

1 tsp. dried oregano (preferably Mexican)

¼ tsp. kosher salt

1/8 tsp. crushed red pepper flakes, opt.

freshly ground black pepper

14 oz. can diced tomatoes (preferably Italian)

4 oz. can diced green chilies

2½ c. vegetable stock  

2 c. cooked cannellini beans*

Heat the olive oil in a large, covered Dutch oven. Add the meat, breaking it into small pieces as it browns. Remove the cooked sausage and set aside.  

Add the onion and peppers to the Dutch oven. Cook until the onion begin to soften. Add the garlic; cook for one minute.

Stir in the cumin, Italian seasoning, fennel seeds, oregano, salt, crushed red pepper flakes, and black pepper.    

Add the canned tomatoes with juices, green chilies, and vegetable stock. Bring to boil, reduce heat, cover, and simmer for a good hour.

Just before ready to serve, add the reserved meat and the cooked cannellini beans and bring back to a boil. Adjust seasoning.

Serve in soup bowls. Pass the extra virgin olive oil. A small drizzle on top of the soup tastes mighty fine. And corn bread is perfect on the side.

Note: And while I know you are wondering why I don’t just leave the cooked Italian sausage in the pot the whole time, I believe my reasoning not to do so is sound. Unlike ground beef, which is inherently fairly uninspired tasting, Italian sausage is replete with flavor. (The spices bring a lot of the flavor to the mix.) If you leave the cooked sausage in the broth for too long, all that yummy concentrated flavor will be leached away. Yes the flavor will still be in the saucy part. But it’s really nice to bite into a piece of Italian sausage that still tastes like Italian sausage!    

*You can use canned cannellini beans, but I prefer to cook the beans myself. And no, you don’t have to soak the beans overnight or cook them in an instant pot. When I’m in a hurry, I simply wash the dried beans, place them in a covered pot, add lots of water, bring the water to a boil, reduce the heat, cover the pot, and let the beans gently simmer until they are tender. I check the pot every 30 minutes or so. When the beans are getting close to being done, I add salt to the water.

When the beans are finished cooking, I take the pot off heat and just let the beans sit in the water until I’m ready to add them to the chili.

(I realize my way of cooking beans goes against convention. Soak the beans the night before, etc. But most of the time, I am not efficient enough to know the day before what I am going to serve for dinner the next evening. That takes planning. I just happen to take a much more relaxed approach to the whole undertaking.)  

LEFTOVER MEATLOAF SOUP

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Most of the time, when I’m in my right mind that is, I prepare meatloaf and form it into 2 loaves. We eat one, and I freeze the other one for later use. Well our lives are a bit screwy right now (I blame it on cabin fever) and although I formed and baked the meatloaf as usual, I forgot about freezing the second loaf. (OK, I got lazy and let it sit in the refrigerator longer than originally planned.) And since we had loved the meatloaf the first night and enjoyed the meatloaf for lunch the next day, by the third day when I suggested a hot meatloaf sandwich for dinner, Mr. C. who is the resident leftover lover, turned a bit pale. Too much of a good thing really is too much! So, how to change things up a bit to disguise the fact that we were going to eat meatloaf 3 days in a row!

Now, to my knowledge, there is not a dish that remotely resembles Italian cuisine that Mr. C. doesn’t like. Me too. So I thought to myself, why not make an Italian style soup that just happens to contain square meat balls. (Your quasi oxymoron for the day.) After all, I had used Italian sausage along with ground beef in the making of the meatloaf. So I proceeded to concoct a soup that I felt would totally wipe out any latent thoughts of meatloaf from Mr. C’s memory. The recipe you find below is the result of the extreme effort it took me to come up with this dish. Not!!

So if you ever find yourself with extra meatloaf, and want to use it in a new and delicious way, give this soup a try. Easy to prepare, simple straight forward ingredients, and hardly any prep time involved.

But don’t limit yourself just to soup. The chunked up meatloaf could just as easily have been used as an ingredient in a rich tomato sauce served over al dente spaghetti. Or as a savory meat topping for pizza. Or part of a heavenly, cheesy lasagna. There are simply endless possibilities.

But I must say, this savory soup really hit the spot the other evening. And served as a reminder of what we love so much about Italy. And since we won’t be going to Italy this year, or anywhere else for that matter (boo coronavirus), it was lovely to dine on a dish that evoked great culinary memories. In a word, the soup was bellissimo!

As always, peace and love to all.

1 T. extra virgin olive oil

½ c. chopped onion

1 med. carrot, diced

1 c. diced celery

2 garlic cloves, finely chopped

3 c. beef broth

1 (28-oz.) can diced tomatoes (Italian preferably)

¼ c. red wine (I use Gallo Hearty Burgundy)

1 tsp. dried Italian seasoning

pinch crushed red pepper flakes

freshly ground black pepper

1 c. lightly packed chopped spinach  

½ c. dry elbow macaroni, cooked al dente

2 c. diced leftover meat loaf (or how much ever you have)

freshly grated Parmesan, Pecorino Romano, or asiago cheese – for table

Heat the olive oil in a large covered pan. (I use my Le Creuset Dutch oven.) Add the onion, carrot, and celery. Sauté until the onion is tender.

Add the garlic and cook for 1 minute.

Add the beef broth, diced tomatoes, red wine, Italian seasoning, crushed red pepper flakes, and black pepper. Bring to a boil, reduce heat, cover, and simmer for 30 minutes or until the carrot is tender.

Just before you plan to serve, stir in the spinach, cooked pasta, and meatloaf. When everything is hot, you are ready to serve. Pass the grated cheese. (And don’t worry if the meatloaf chunks fall apart, who cares! The soup will still be perfect.)

And no, I don’t advise cooking the pasta right in the soup. (Don’t really want to thicken the broth.) But it’s your soup. So carry on however you wish.

     

ITALIAN SAUSAGE AND VEGETABLE SPAGHETTI

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You know the old saying “you can’t teach an old dog new tricks”, well that doesn’t necessarily apply to “older” cooks like myself. Because I learned a terrific new trick when I found the foundation for this recipe on the inspiredtaste.net website.

Ever heard of dried mushroom powder? Well, if you have congratulations. But why in the heck didn’t you let me in on the secret? Of course if you’ve never heard of it either, you’re off the hook. But boy oh boy, regardless, you are going to be very glad you are reading this post today.  

Dried mushroom powder is the real deal. And to think I’ve been using dried mushrooms for years, but never thought to grind them up. Bogles my mind to realize the number of things I do know about cooking, compared to the extraordinary amount of ingredients, techniques, cooking secrets, etc. I have yet to learn. It’s so exciting! I absolutely love to learn. And if it’s about food, well then, all the better! But before I learn and share any more culinary secrets with which to thrill and amaze you, let’s talk more about dried mushroom powder. And yes, it’s just like it sounds. Dried mushrooms finely ground in a blender or spice grinder.

But why bother to make dried mushroom powder you might ask. Why not just use re-hydrated pieces of dried mushrooms in this or any other recipe? Well there are two very good reasons. 1) Dried mushroom powder adds an extra depth of flavor to dishes without adding bulk or texture. Great in soups, stews, pasta sauces, or any dish that might benefit from a bit of umami* (savory or “meaty”) flavor. 2) Not everyone likes mushrooms. And finding a piece of dried mushroom in a dish might be enough to make them unwilling to even give the dish a try. But when added as an ingredient that they can’t see, well, all’s fair in love and fine dining as far as I’m concerned.

And speaking of fine dining – this pasta dish is so good as to be outrageous. Easy to prepare, takes little time to cook, and looks like a million dollars.

So please give it a try. And as far as dried mushroom powder goes, I really couldn’t taste any fungi in the sauce. But there was just this “something” that added richness without smacking you in the face with its inclusion. Some might use the word “subtle” even. But that may even be too strong a word. Oh heck, just make this dish and see for yourself. And yes, I will be adding mushroom powder to many of the dishes I serve from now on. Both new and old favorites.

So as always – peace, love, and great pasta to all.       

4 T. extra virgin olive oil

1 lb. bulk Italian sausage

1 c. chopped onion

3 garlic cloves, minced  

1 tsp. dried oregano

½ tsp. fennel seed

pinch crushed red pepper flakes

½ tsp. kosher salt

freshly ground black pepper

2 T. tomato paste

1 (28-oz.) can whole or diced tomatoes (Italian if possible)

1 c. drained and roughly chopped roasted red peppers

1 T.  mushroom powder, opt. – see note below (I used ground porcini mushrooms)

1 c. small chunks of zucchini or yellow squash

8 oz. spaghetti, cooked al dente (save some of the water)

4 loosely packed cups of cut spinach leaves

1/3 c. fresh basil chiffonade

grated Parmesan, Pecorino-Romano, or Asiago cheese for serving

Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up as it browns. Using a slotted spoon, remove the sausage to a container. Set aside.

Add the onion and sauté, stirring occasionally until translucent; about 5 minutes. Add the garlic and cook for 1 minute.

Stir in the oregano, fennel seed, crushed red pepper flakes, salt, and pepper. Cook for about 5 minutes.

Stir in the tomato paste, canned tomatoes, roasted red peppers, mushroom powder, and zucchini chunks. Bring to a low simmer and cook for about 5-10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce. Stir in the cooked sausage. Let burble for a couple minutes.

Take the sauce off the heat. Stir in the spinach and basil. Taste and adjust seasoning. Toss in the al dente spaghetti, and leave alone for a minute or so to allow the pasta time to absorb some of the sauce and to let the spinach wilt. (If the pasta seems dry, add about a quarter cup of the pasta cooking water. Still dry, a bit more water.) Toss again, serve, and pass the grated cheese. 

Dried Mushroom Powder: Can be purchased online or you can make mushroom powder at home. Start with any type of dried mushrooms. Place in your blender or spice grinder and let it whirl. (My spice grinder is an inexpensive coffee grinder dedicated just for the purpose of grinding herbs, spices, and anything other than coffee!)

Store mushroom powder in an airtight container. Great for adding depth of flavor to almost any dish that calls for mushrooms.

* Umami is one of the five basic tastes, along with sweet, bitter, salty, and sour. It was classified as such over a century ago and is best described as a savory or “meaty” flavor. The word “umami” in Japanese means “a pleasant savory taste.”

ITALIAN MEATBALL SOUP WITH VEGETABLES AND MACARONI

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OK, if truth be told, I only made this soup because I had frozen meatballs in the freezer that I had planned to use on our recent trailer trip. But because we decided the smart thing to do was turn tail and head directly for home 2 weeks early because of the coronavirus scare, some of the frozen pre-made items I had planned for dinners on the road didn’t get eaten. And then when we got home, and eager to get the trailer cleaned and perishables off-loaded, we just kind of threw the frozen items in our home freezer. Fast forward a few weeks, and I remembered the meatballs and decided they should be eaten, sooner rather than later. And not really being in the mood for spaghetti and meatballs, and kind of hungry for soup, I developed this recipe.

Now I realize that if you don’t happen to have meatballs in your freezer, this recipe might take more energy and work than you are willing to expend. But for those of you who do have the time and energy, build a pot of this soup in the near future. It is pretty darned delicious, if I do say so myself. (Really – goes without saying. If I didn’t think this soup was great, it wouldn’t be on this site!) And while you’re at it – make a double or triple batch of the meatballs. Then freeze what you don’t need.  Then next time you get a hankering for meatball “whatever”, you’re set and ready to go.

Now, if you don’t have a lot of time for food preparation, but like the idea of a vegetable soup using ground beef, give a gander at my recipe titled Ground Beef and Vegetable Soup. (Catchy name, right?!?!) Anyway, just as delicious, but less time consuming to prepare.

Actually, you could build this soup very easily by simply frying a pound of ground beef, or even a pound of Italian sausage, before frying the onion, carrots, celery, etc. The soup would still have a lot of flavor, but you might lose points on presentation. But then again, who gives a flying fig about presentation while being confined to quarters during this coronavirus crisis! You’re probably already going slightly deranged balancing working from home, keeping your family members from killing each other, trying to explain to your pets while you and your family are always underfoot, and trying to figure out who that crazy looking person is in your bathroom mirror! Like I said – presentation, although nice, can wait until you are once again your normal, terribly efficient kitchen Goddess or God.

In the meantime, stay sane, hold fast to your sense of humor, and keep cooking yummy food, even if it’s just for yourself. As always, peace, love, and an extra serving of patience to everyone.

Meatballs:

1 egg

1 T. milk

¾ tsp. kosher salt

freshly ground black pepper

1 tsp. Italian seasoning

¼ tsp. granulated garlic

2 tsp. finely chopped parsley

½ c. finely chopped onion

1/3 c. dried Italian or regular breadcrumbs

1/3 c. finely grated Parmesan cheese

1 lb. lean ground beef

Combine the egg, milk, salt, pepper, Italian seasoning, granulated garlic, parsley, onion, breadcrumbs, and Parmesan cheese together in a medium bowl. Add the ground beef and stir just until combined.

Using an ice cream scoop, form balls and place on a lightly greased rimmed baking pan.

Bake in a pre-heated 400 degree oven for 20-25 minutes or until the balls are baked through. Remove from oven and set aside.

Soup:

2 tsp. extra virgin olive oil

½ c. diced onion   

2 carrots, thinly sliced

2 stalks celery, thinly sliced

2 garlic cloves, finely minced

½ c. dry red wine (I use Gallo Hearty Burgundy)

4 c. beef broth, or more if the soup appears too thick      

¼ tsp. kosher salt

freshly ground black pepper

1 bay leaf

1 tsp. dried Italian seasoning

½ tsp. dried basil

pinch crushed red pepper flakes

1 tsp. Worcestershire sauce

1 (14.5 oz.) can diced tomatoes (preferably Italian)  

4 T. tomato paste, again preferably Italian

1 c. dry macaroni

2 T. chopped parsley

grated Parmesan cheese, for serving (or Pecorino Romero or Asiago)

Heat oil in a medium sized covered pan. Add the onion, carrots, and celery. Cook until the onion is translucent. Add the garlic and cook for 1 minute. Pour in the red wine and cook until almost all the liquid is evaporated. Add the beef broth, salt, pepper, bay leaf, Italian seasoning, dried basil, crushed red pepper flakes, Worcestershire sauce, canned tomatoes (don’t drain), and tomato paste.

Bring to a boil, reduce heat, cover pan, and simmer gently for 30 minutes. Stir periodically. After the soup has simmered for 30 minutes, taste and adjust seasoning (may need more salt).

Add the meatballs and dry pasta, and simmer for about 10 minutes or until the macaroni is al dente. Add parsley, and serve piping hot. Pass the grated Parmesan cheese.  

CREAMY ITALIAN SAUSAGE PASTA

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Because of the coronavirus and being quarantined for God know how much longer, I am being super diligent about cooking with ingredients that need to be used right now! I simply don’t want to go to the grocery store any more often than is absolutely necessary. Even though I was a really good girl this morning and learned how to make masks for us using Mr. Cs handkerchiefs and rubber bands. I still don’t want to leave the relative safety of our home for purchases that could be saved for a later date. I figure the more I stay away from people and places, the more likely I won’t either contract the disease or God forbid, unknowingly spread the disease to my fellow Camano Islanders. (And yes I know there is every likelihood that I will eventually contract the disease. I haven’t been burying my head under my pillow. I read the news and various articles daily. But I have confidence that in time the medical community will come up with a vaccine. And hopefully before that, ways to relieve symptoms and save lives. But for now, I am using the ingredients that I have on hand. Period!)   

The other evening I made stuffed green peppers and used half a pound of bulk Italian sausage from our freezer in the filling. Our local grocery store makes and sells bulk Italian sausage (really good BTW), but only by the pound. (See where I’m going with this?) So I decided to work up a recipe using the remaining half pound that kept calling to me every time I opened the refrigerator door. And because I love Italian food and it being Italian sausage after all, pasta immediately sprang to mind. (The greater question being, when doesn’t Italian food come to mind?) Anyway – I came up with this dish and we both enjoyed it. And it was very easy to prepare. Enough said.

I guess the main thing I want to leave you with, is that this is a perfect time to be inventive. Really delicious dishes often times come from what’s already in your fridge or freezer. And now more than ever, use what you have on hand. I’m not saying you should stop buying groceries. Our economy needs shoppers. But be wise about it. And please be kind. Don’t hoard. Chickens don’t stop laying eggs during a pandemic. Cows still need to be milked. And truck drivers are on the road every day of the week bringing products to our stores, including toilet paper. What the heck was that about anyway? Now chocolate, I could understand hoarding chocolate. But a paper product! Anyway, as always – peace and love to all. And of course – happy eating.

  • 2 tsp. extra virgin olive oil
  • ½ lb. bulk Italian sausage
  • ¼ c. finely chopped onion
  • 1 lg. garlic clove, finely minced
  • pinch crushed red pepper flakes
  • pinch kosher salt
  • freshly ground black pepper
  • 1 (14.5-oz.) can diced tomatoes (preferably Italian brand)
  • ¾ c. whole milk
  • ⅓ c. chopped fresh basil, or more to taste
  • ½ c. grated Parmesan, Pecorino-Romano, or Asiago cheese – plus more for passing
  • ½ c. shredded mozzarella cheese
  • 6 oz. al dente pasta of choice*

In a large frying pan, heat the olive oil. Add the sausage and break it apart with your spatula or a wooden spoon as it browns. Add the onion and cook for a few minutes or until nicely softened. Add the garlic, crushed red pepper flakes, salt, and pepper; cook for 1 minute.

Stir in the diced tomatoes and milk. Bring to a boil, reduce heat, and simmer until the sauce has thickened a bit. Stir in the fresh basil and al dente pasta. (Use a bit of the pasta water if the sauce is too thick. Add pasta water a tablespoon at a time.) Remove from heat and stir in both cheeses. Serve immediately. Pass additional cheese as garnish.

*As always, the success of most hot pasta dishes is in the quality of the pasta. Not necessarily the brand, but more how the pasta is cooked and when the pasta is added to the sauce.

My number one pasta rule: Never make the pasta wait for the sauce to finish cooking. If anything, the sauce can wait for the perfectly cooked al dente pasta to be added right at the last minute.

SOUP AND BREAD FOR DINNER TONIGHT

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During this stressful time of social distancing, self-imposed house arrest, and possible feelings of grief over the future, I want to remind everyone that there are some really easy and delicious recipes on this site. And if there was ever a time to spend some quality time in your kitchen, it’s now. And if there is any food combination that absolutely smacks of home and hearth it’s soup and bread.

I am not going to list all of the soups and bread/muffin/roll recipes that appear on my blog. All you have to do is search under “soup” or “bread” and all will be revealed. But I do want to encourage you to spend time in your kitchen. And if you have children, this is an absolutely perfect time to provide your kids with some rudimentary cooking skills.

However, I have enclosed one recipe for any of you who like me are currently unable to find yeast at your local grocery store or on-line. Luckily I still had a bit in my fridge, so on recommendation from my dear friend Vicki, I mixed up a sourdough starter which is currently residing in my fridge. (And yes the recipe for sourdough starter is already on this blog.) Now I am researching sourdough bread recipes that do not require additional yeast. Will keep you posted. Along with more bread recipes that don’t include yeast at all.

But back to todays’ recipe. I made this soda bread yesterday. It’s stinkin’ easy to prepare and really tasty. And even though you might not have the cheeses mentioned in the recipe on hand, you could use any cheese that can be grated. OK, maybe not Velveeta. But you would want to save your Velveeta for mac and cheese anyway! (Another kid pleaser!)

So build some soup for your family. And of course, some of this delicious and easy to prepare bread.  

And if you live on Camano Island or the Stanwood area and have a large family, I have a couple of pans of BAKED PUTTANESCA WITH BÉCHAMEL SAUCE in my freezer I am willing to give away. The casseroles are in disposable pans and big enough to serve 12 or so hungry people. They were prepared for a before concert meal in January. So no way could they be contaminated. And since we won’t be entertaining large groups of people in the near future, I really don’t want to see them go to waste. But please read the recipe on this site before you make a decision. The ingredients might not be right for your family. These are meatless casseroles, but believe me, they are really tasty. So first come, etc. etc. My email address is: apcarr08@wavemail.com. Peace, love, and good health to all.

PARMESAN AND BLACK PEPPER SODA BREAD  

  • 2 c. all-purpose flour, plus more for kneading (I use unbleached all-purpose flour)
  • 1 tsp. baking soda
  • ¼ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper, plus more to sprinkle
  • ¾ c. grated Parmesan, Pecorino-Romano, or Asiago cheese
  • 1 c. buttermilk or buttermilk substitute (see “how to” below)
  • 3 T. melted butter, divided (I use unsalted butter)

 In a large bowl, whisk the flour, baking soda, salt, and pepper together. Stir in the Parmesan cheese.

In a small bowl, whisk the buttermilk and 2 tablespoons of the melted butter together. Add to flour mixture; mix just until combined. Sprinkle the top with a bit of additional flour, then carefully turn the dough so it is coated on all sides with flour. Then knead it a few times just to bring the dough together. Shape the dough into a 6-inch domed round. Place the dough on a baking sheet lined with parchment paper.

Using a serrated knife, score the top of the round into 8 pieces. The cuts should be quite deep. Brush the top with the remaining 1 tablespoon of melted butter. Lightly sprinkle with just a grind or two of pepper.

Bake in a pre-heated 375 degree oven for about 30-35 minutes or until nicely browned and the internal temperature reaches 210 degrees. (I use my instant-read thermometer to take the breads temperature.) Remove from oven and set aside to cool before cutting into wedges and serving.

Please note: If you are a rosemary lover, you could add 1-2 teaspoons of chopped fresh rosemary to the flour mixture. Yum!

BUTTERMILK SUBSTITUTION

To replace 1 cup of buttermilk, pour 1 tablespoon of fresh lemon juice or white vinegar in a 1 cup measurer. Pour enough milk (preferably whole milk) to reach the 1 cup mark. Stir and allow to sit for about 5 minutes. 

ITALIAN CHICKEN PASTA WITH PANCETTA AND KALAMATA OLIVES

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In keeping with my enduring love for fast and easy recipes, I offer up this recipe for a fairly healthy chicken pasta dish. The recipe is very loosely adapted from a recipe for roasted chicken that I found on the Epicurious site. The cooking method is completely different, but the combination of ingredients is more or less true to the original recipe.

What we found when we dined on this dish last evening, was that we really loved the combination of flavors. The tiny bit of heat from the crushed red pepper flakes worked very well with the fresh thyme and rosemary. And of course garlic and Kalamata olives have always been meant for each other. The chewy crispness from the pancetta provided just the right amount of texture and flavor. While the al dente pasta tied all the flavors together. As for the chicken, well basically it was just along for the ride and to provide us with some low fat protein. But after all was said and done, we decided this dish rocked.

So if you too want a simple pasta dish that takes very little time to prep and cook, give this recipe a try. I promise you won’t find it boring. But do yourself a big favor. Have all of your ingredients ready before you even think of setting your fry pan on the stove. You can even go so far as to have a pan with boiling water ready to accept your dry pasta into its warm and salty embrace. Just sayin’. I have always found that the best way to make sure I enjoy my time in the kitchen, is to always read a recipe through and prep as much ahead as possible. Then I can relax and let the natural flow of the ingredients gradually lead me to the final product.

I can remember talking with a young friend just after he started cooking for himself. He envisioned himself a budding gourmet cook. As he was happily following a new recipe, the next ingredient listed was a quarter cup of Béarnaise sauce. Béarnaise sauce! Really? At which point he gave up and went to McDonalds. He learned a valuable lesson that day, as did I. When all else fails, there’s always McDonalds. But of course, the more valuable lesson. Reading a recipe through before you start is not a waste of time. After all, think of the time it takes to drive to McDonalds!

  • 2 T. extra-virgin olive oil
  • ¼ – ⅓ c. finely chopped pancetta
  • 2 lg. or 3 small boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 tsp. fresh thyme leaves
  • 1 tsp. finely chopped fresh rosemary
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1/8 tsp. crushed red pepper flakes, or more to taste
  • 2 lg. garlic cloves, finely chopped
  • ¾ c. dry white wine
  • 14-16 Kalamata olives, halved
  • 5-6 oz. al dente pasta (I used spaghetti broken in thirds before cooking)

Heat olive oil in a large skillet. Add the pancetta and cook until crispy. Remove pancetta to a small bowl using a slotted spoon. Add the chicken to the pan and sprinkle with the thyme, rosemary, salt, pepper, and crushed red pepper flakes. Turn the chicken pieces when first side starts to brown. Cook the chicken only until cooked through. Remove to the same bowl with the fried pancetta.

Add the garlic to the pan and cook for 1 minute. Pour in the wine and add the halved Kalamata olives. Simmer until about half of the wine has evaporated. Remove from heat if necessary to allow pasta to finish cooking. (You never want your pasta to have to wait for your sauce. If anything waits around, it should be the sauce.)

When the pasta is al dente, carefully lift it into the sauce using a pair of tongs. Add the cooked chicken and pancetta; stir until all the pasta is well coated. (If you had to take the sauce off heat to wait for the pasta, place the pan over heat at this point.) When all the ingredients are warm and happily co-existing, serve immediately.

(And no. I didn’t forget the Parmesan cheese! Really not needed in or on this dish.) But what is nice with this pasta dish is Caesar Salad. And since I just happen to have a really good recipe, I decided to share it with you today.

(Is that a drum roll I hear in the distance signifying this momentous event? Nah, it’s just the men next door working on the foundation of our good friends Mark and Vicki’s new home. But I’ll consider it a drum roll just the same. Enjoy)

CAESAR SALAD

Caesar Salad Dressing:

  • 1 lg. garlic clove, finely minced
  • 6 anchovy fillets or 1-2 tsp. anchovy paste
  • 2 T. fresh lemon juice
  • ¼ tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 3 T. sour cream
  • ¼ tsp. seasoned salt
  • freshly ground black pepper
  • ¼ c. extra virgin olive oil

Combine garlic and anchovy fillets or paste in a small bowl. Mush them together with a fork. Add remaining ingredients and whisk to blend thoroughly. Use immediately or refrigerate. Bring to room temperature before mixing salad.

Oven Baked Garlic Croutons:

  • 1 T. unsalted butter
  • 1 T. extra virgin olive oil   
  • 1 med. garlic clove, finely minced
  • ½ tsp dried parsley
  • pinch kosher salt
  • freshly ground black pepper
  • 2 c. bread cubes (I use cubes cut from a crusty Italian baguette)

Heat the butter, olive oil, garlic, parsley, salt, and pepper in a medium sized frying pan. When starting to burble, remove from heat and stir in the bread cubes. Transfer to a small low sided baking pan and bake in a pre-heated 375 degree oven for 15 minutes, or until the bread cubes are crisp and starting to brown. Turn the cubes once during the baking time. Remove from oven and allow to cool completely before using or storing in an airtight container.

Caesar Salad:

Romaine Lettuce (as much as you need) – cut, washed and spun dry (you really want to start with dry lettuce so that the dressing adheres to each leaf)

Caesar Salad Dressing (just enough to coat the leaves, but not so much that the salad appears and tastes “wet”)

Grated Parmesan Cheese (I have found that using less than you think you need is probably just about right. Too much Parmesan overpowers the other flavors and makes the salad too rich.)

Oven Baked Garlic Croutons (as few or as many as you like)

1 Lemon, cut in wedges, opt. (but nice)

Place the prepared romaine lettuce in a salad bowl. Add the dressing and toss thoroughly. Add the Parmesan and croutons and gently mix in with the dressed romaine. Serve immediately. Pass lemon wedges.

CREAMY ITALIAN SAUSAGE SPAGHETTI

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I love bulk Italian sausage. That’s why you will find it featured in several dishes on this site. It’s relatively inexpensive and the flavor just can’t be beat when it comes to a pasta recipe like this one. I’m even considering creating my own mix of herbs, spices, vegetables, and meats to help me better maintain control of the quality of ingredients used in the process of making Italian sausage. (I’ll publish the results if and when I figure it out!) But for now, I’m going to stick with the bulk sausage that is always available at our local IGA. Because, it’s affordable and dependably good. And they use enough fennel seed, which in my opinion should always be of utmost importance. But back to this recipe.

We were hungry for pasta the other evening, but I was short on time. So I threw this dish together and we both agreed that it was blog worthy. Now if you are new to this site, you need to know that I am picky about food. Not picky when it comes to trying new dishes, but picky about whether or not I would enjoy eating any new preparation again. If I have any doubts, you never hear about the recipe. If you find the recipe on this site, it’s because I look forward to eating the dish again. Of course as Mr. C. often remarks to friends, with me always trying new recipes, he may never have a new dish he loves prepared for him again. But such is the life of any spouse married to a recipe developer. With time he has learned to adapt. And starvation has never been a worry. But in all honesty, he will get a chance to enjoy this dish again because I truly loved it too. And it was easy to prepare.

So if you too would enjoy an easy to fix, relatively inexpensive new take on spaghetti in a creamy, meaty sauce, give this recipe a try. Make a simple salad to go with the pasta, open a nice bottle of wine, light a couple of candles, and sit back and enjoy the flavors all of us associate with lovely days and nights spent in a sunny clime. Cheers to Italy and all the flavors it has brought us. And cheers to you for all you do in the kitchen for your loved ones. Love and peace to all.

  • 1 T. extra virgin olive oil
  • 1 lb. bulk Italian sausage
  • ½ onion, finely chopped  
  • 3 cloves garlic, minced
  • ½ tsp. dried oregano
  • ½ tsp. Italian seasoning
  • pinch crushed red pepper flakes
  • freshly ground black pepper
  • 1 tsp. sugar
  • 2 tsp. flour
  • ½ c. white wine
  • 1 (28-oz.) can diced tomatoes with juices (preferably Italian canned tomatoes)
  • 2 T. tomato paste
  • ½ c. whipping cream
  • 8 lg. basil leaves, sliced (chiffonade*) 
  • 8 oz. al dente spaghetti (reserve some of the cooking water)  
  • freshly grated Parmesan cheese

Heat the olive oil in a large covered pan. Add the sausage and cook until brown. Remove from pan and set aside.

Add the onion and cook until soft. Don’t let the onion brown. Add the garlic and cook for one minute. Stir in the oregano, Italian seasoning, crushed red pepper flakes, a smidge of black pepper, and sugar.

Whisk in the flour and let burble for a couple of minutes. Whisk in the wine. Add the canned tomatoes and tomato paste. Cover the pan and gently simmer the sauce for about 15 minutes.

Stir in the whipping cream and cooked sausage. Adjust seasoning. Bring back to just under a boil. Just prior to serving, add the basil chiffonade and al dente pasta. Add some of the pasta water if the pasta seems dry. Serve immediately with freshly grated Parmesan cheese.

*Chiffonade (pronounced “shif-oh-nod”) is a knife technique used for cutting herbs and leafy vegetables such as lettuce into thin strips or ribbons. To chiffonade leaves of basil, stack the basil leaves and roll them into a tube. Then carefully cut across the end of the tube with a sharp knife to produce fine strips.

ITALIAN SHRIMP SOUP WITH KALAMATA OLIVES AND CAPERS

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I found this recipe (slightly modified by yours truly) in the latest issue of EatingWell magazine. It jumped right off the page and into my heart after a short side trip through my imaginative sensory system. The soup sounded delicious, looked beautiful, and I could almost smell it burbling away on the stove. So of course I had to make it at my earliest convenience. So that’s just what I did.  

And oh am I glad I didn’t just add this recipe to the pile of recipes I already had waiting to be tried. This soup was destined to become a regular part of our life. One of those dishes that answers the often heard question in my head – “what can I cook for dinner that’s fast and delicious”? Because as much as I’m hesitant to mention the reality of my situation, I’m slowing down. I’m no longer the energizer bunny. I’m now more of a middle aged sloth! Slow and steady wins the race, but the race seems to be getting longer every year. So I most definitely need dishes like this one if I am going to maintain my quest to feed us well while at the same time give credence to the nagging voice in my head that constantly reminds me to slow down! (I really hate that little voice. I don’t even know whose voice it is! Or even how it got in my head. But mainly I hate it because it’s invariably right! It is time for me to shift down to granny gear. Grrrrrr)

But, not until I convince you to prepare this soup. And after you peruse the recipe, I am positive it won’t be a hard sell. Just look at the ingredients! They are nutritious ingredients. And they are easily obtainable ingredients.

So do yourself and your family a favor. Make this soup. And of course you can make it your own. If you don’t like white beans – leave them out. Or don’t want pasta in your soup – don’t add the orzo. Think celery would be a nice addition – add celery. Want more of a kick – add more crushed red pepper flakes. It’s all about your taste and that of your fellow diners. That’s the true joy of cooking. Finding just the perfect dishes you know will let everyone at your table know just how important they are to you. Serving delicious food is still one of the best ways I know to show love. And this soup, if it could actually give voice, would be singing love songs. In Italian, of course!

  • 3 T. extra virgin olive oil
  • 1 lb. lg. raw shrimp, peeled, deveined, and cut into thirds
  • 1 tsp. ancho chile powder or regular chile powder
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ med. onion, diced
  • 3 cloves garlic, finely minced
  • 1/8 tsp. crushed red pepper flakes
  • 1 (28-oz.) can diced tomatoes (Italian preferably)
  • 3 c. chicken broth
  • 1½ c. cooked cannellini or small Navy beans or 1 (14-oz.) can white beans, rinsed
  • ¼ c. orzo
  • 1/3 c. chopped Kalamata olives
  • 2 T. capers, chopped chopped fresh parsley for garnish, opt.

Heat oil in a large covered pot over medium-high heat. Add shrimp and sprinkle with chile powder, salt, and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove with a slotted spoon to a small container.

Add onion and cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and crushed red pepper flakes. Cook until the garlic is fragrant, about 30 seconds. Stir in the canned tomatoes and broth; bring to a boil. Adjust heat to maintain a simmer, cover, and cook for 10 minutes. Stir whenever.

Stir in beans, return soup to a boil, add pasta and cook, uncovered and stirring occasionally, until the pasta is just tender, 8 to 10 minutes. Adjust seasoning.

Stir in the cooked shrimp, olives, and capers. Serve the soup topped with parsley, if desired. The soup is great served with a side of Garlic Toast. Recipe below.

GARLIC TOAST

  • 4 T. unsalted butter (½ stick), room temperature
  • 2 medium garlic cloves, minced
  • 2 tsp. finely chopped fresh Italian parsley leaves
  • ½ tsp. kosher salt
  • ½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces. Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a nice golden brown.